Servings: Makes ~ 5 cups
Scale
Ingredients
- ⅓ cup mayonnaise
- 2-3 tablespoons apple cider vinegar*
- 1 teaspoon granulated sugar
- ½ – ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (12-ounce) bag coleslaw mix
Instructions
- In a medium bowl, whisk together the mayonnaise, vinegar, sugar, salt, and black pepper until smooth.
- Add the coleslaw mix to the bowl and toss to combine.
- Can be made up to 2 days ahead of serving. Refrigerate in a covered container in the fridge until ready to use.
- Refrigerate leftovers in an airtight container in the fridge for up to 2 days.
Notes
* Start by adding 2 tablespoons of apple cider vinegar, whisk and then add a little more, if needed, to achieve the dressing consistency you prefer. Some mayos are thicker than others and may require up to 3 tablespoons of vinegar added.
For vegan and/or egg-free coleslaw, use vegan mayo.
Nutrition Information
- Serving Size: ~⅓ cup coleslaw
- Calories: 39
- Fat: 3 g
- (Sat Fat: 1 g)
- Sodium: 105 mg
- Carbohydrate: 2 g
- (Fiber: 1 g
- Sugar: 1 g)
- Protein: 0 g
- Cholesterol: 2 mg